Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment(Biological Chemistry)
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1991-09-23
著者
-
Asaka Masashi
Toyo Institute of Food Technology
-
Hayashi Rikimaru
The Research Institute For Food Science Kyoto University
関連論文
- High-pressure Proteolytic Digestion of Food Proteins : Selective Elimination of β-Lactoglobulin in Bovine Milk Whey Concentrate(Food & Nutrition)
- Purification of a Latent Form of Polyphenoloxidase from La France Pear Fruit and Its Pressure- activation
- Application of High Pressure to Food Processing : Pressurization of Egg White and Yolk, and Properties of Gels Formed(Food & Nutrition)
- Preparation of Amidated Gelatins and Their Physicochemical Properties(Food & Nutrition)
- Application of High Pressure to Food Processing : Textural Comparison of Pressure- and Heat-induced Gels of Food Proteins(Food & Nutrition)
- High Pressure Effect on Maillard Reaction(Food & Nutrition)
- Increased Amylase Digestibility of Pressure-treated Starch(Biological Chemistry)
- Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment(Biological Chemistry)
- Chemical and Nutritional Changes of Milk Powder Proteins under Various Water Activities
- Regeneration of a Collagen-like Circular Dichroism Spectrum from Industrial Gelatin
- Lysinoalanine-degrading Enzymes of Various Animal Kidneys